![](http://msmarmitelover.com/wp-content/uploads/2017/05/cincodemayo-128129.jpg)
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![](http://msmarmitelover.com/wp-content/uploads/2017/05/cincodemayo-1.jpg)
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Menu
Hibiscus Salt-rimmed Margarita Cocktail
Elote with Sour cream, Parmesan and Tajin
Pumpkin Seed and Blue Corn Tostadas with Sea Bass Ceviche or Palm Heart Ceviche
Tacos with:
Achiote-marinated Salmon
Garlic Mushrooms
Tofu with Chipotle Salt
Oaxacan Cheese by Gringa Dairy
Red Salsa
Green Salsa
Jalapeno ‘Slaw
Sour Cream
Pink Pickled Onions
Guacamole
Zacahuil: Giant Tamale cooked on the Big Green Egg with Butternut Squash, Chipotle and Jitomate sauce, Rajas, Peppers, Wild Garlic and Oaxacan Cheese.
Hibiscus Sorbet in Candied Lime Halves
Sweet Tamales: Chocolate Masa with Forest Fruits.
Mexican ingredients (masa, tortillas, tostadas, achiote paste, tomatillos, avocado leaves, dried chillies, corn husks) from Cool Chile Company
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Recipes to follow in next posts.
My next supper club is 21st June, Swedish Midsummer’s Supper Club with Linn Soderstrom.
Tickets here.
looks delicioso! A tantalising menu indeed!
muchas gracias señora x
A fantastic menu, I'd have loved to attend…